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Veggie massaman curry overhead in pot with potatoes, carrots, green beans, onions, coconut milk and massaman curry paste

Veggie massaman curry


  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

Easy veggie massaman curry with potatoes, carrots, green beans, coconut milk and our own massaman curry paste recipe is simply a cooking and curry lover’s dream.


Scale

Ingredients

  • 1 medium onion, cut in half and sliced thin (if you use small potatoes, there is no need to peel them)
  • 34 4 Tbsp. massaman curry paste
  • 3 cups of small, baby potatoes cut in half or use 3 cups of potatoes cut into cubes
  • 2 cups carrots, peeled and sliced
  • 2 cups of green beans (fresh or frozen) cut into bite-sized pieces & beans
  • 115 ounce can coconut milk (lite is just fine for this recipe)
  • 1 ½ cups of veggie broth or water
  • 1 tsp. maple syrup (optional)
  • 1 lime or ¼ cup lime juice
  • Enough cooked rice for 6 (2 cups dry)
  • 1/2 cup chopped peanuts or chopped cilantro for garnish

Instructions

*timing tip: plan for how long you’ll need for the rice to cook before you start the curry and time it out accordingly.

  1. Heat a pot to medium high and add the sliced onions. Saute the onions for about 5 minutes until they start to brown.
  2. Lower the heat to medium and add 3-4 Tbsp. massaman curry paste and mix it into the onions.
  3. Add the potatoes, carrots and green beans and mix so they are covered with the curry paste.
  4. Add the can of coconut milk and 1 ½ cups of veggie broth.
  5. Bring the pot back up to boil and then lower to simmer and cover the pot. Simmer the vegetables for 15 minutes until the vegetables are tender.
  6. Add the lime juice, mix everything and serve over rice.
  7. Garnish with chopped peanuts and/or chopped cilantro.

Notes

  • Nutritional information includes cooked rice for 6.
  • The prep time does not include making the massaman curry paste. Add about 25 minutes to make the curry paste.
  • If you want to lighten up this recipe, you can replace the coconut milk with 1 ½ cups of plant milk plus ½ tsp. coconut extract.
  • Masssaman curry just invites different vegetable combinations so feel free to explore with whatever you have on hand. This one is even perfect for putting leftover veggies to good use.
  • Category: Main Courses
  • Cuisine: Thai

Keywords: veggie massaman curry

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